Yucatan is one of the main guests of the Morelia En Boca International Gastronomic Festival (MEB) 2022, as part of the promotional actions of the Tourism Development Secretariat (Sefotur).
In its twelfth edition, this meeting has proven to be one of the most consolidated projects in Mexico in this area, as it allows both to highlight the cultural wealth and to link cuisine and gastronomy with tourism, the economy, agriculture, and the entire food value chain.
It seeks to spread the variety of dishes of the country as an Intangible Heritage of Humanity and one of the most important products that the nation has, under the premise that the best way to get to know a destination is through its preparations, traditions, and customs.
Since 2021, it is divided into two phases: MEB in all of Mexico, in which culinary representatives from Michoacán carry out exchanges with other states, which this time was Monterrey, Mexico City, Tlaxcala, Oaxaca, and Yucatán, and All of Mexico in MEB, the well-known sample in Morelia.
As part of the first, Michelle Fridman Hirsch, head of Sefotur, and Pedro Evia, chef of the Ku’u’k restaurant, received the director of the MEB, Fernando Pérez Vera; his deputy, Fernando Figueroa Silva; the chef of Cocina M, Mariana Valencia, and the traditional cook Benedicta Alejo.
Pérez Vera expressed that “any occasion is good to celebrate the food of both entities”, but doing it with this as a special guest, in the Year of Yucatecan Gastronomy, is “an unrepeatable honor”. “We can’t wait to try all the delicacies that are going to be brought to us,” he added.
Fridman Hirsch shared the wish that more people taste the Yucatan proposals, such as papadzules, suckling pig, or black stuffing, and stated that “this Festival is the perfect reason to confirm why Mexican cuisine is the best in the world.”
Likewise, it was highlighted that the MEB brings together more than 200 national and international chefs, traditional cooks, and culinary teachers from each state of the republic, to carry out a complete demonstration of its wide diversity, in one place.
On the occasion of the Year of Yucatecan Gastronomy, activities like this are perfect showcases to consolidate the territory as a unique gastronomic reference, which is reinforced by the 365 flavors of Yucatan campaign, currently underway.
Finally, the presence of the region in meetings of the highest level, such as the Latin American 50 Best Restaurants, of which Mérida will be the official venue this year, allows the destination to position itself in the eyes of the world, attract more visitors and strengthen its tourism industry.
The Yucatan Times
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